I was thinking of making a caramel porter similar to Saranac's Caramel Porter. I want the taste of caramel to be noticeable.
The only problem is I don't know how much caramel to add or even if I can add caramel. I figure most of the caramel would be eaten up by the yeast. This would leave little caramel taste, similar to how very little of the taste of Belgian Candy Sugar makes it into a tripel. I also think most caramel has some fats in it that would mess up the head retention of the beer, though I'm willing to sacrifice head retention if I can get the flavor.
I was just curious if anyone knew how to get the taste of caramel into a beer. If so, how much or what kind of caramel should I add? Thanks in advance for any help.
The only problem is I don't know how much caramel to add or even if I can add caramel. I figure most of the caramel would be eaten up by the yeast. This would leave little caramel taste, similar to how very little of the taste of Belgian Candy Sugar makes it into a tripel. I also think most caramel has some fats in it that would mess up the head retention of the beer, though I'm willing to sacrifice head retention if I can get the flavor.
I was just curious if anyone knew how to get the taste of caramel into a beer. If so, how much or what kind of caramel should I add? Thanks in advance for any help.